Milkfat and butteroil are used in a wide range of applications including prepared foods and sauces, processed cheeses, confectionery, ice cream and frozen desserts, recombined milk products, baked goods, dairy spreads and more.

Anhydrous Milkfat

Made by removing almost all moisture and nonfat solids from pasteurized 40% milkfat cream, anhydrous milkfat (AMF) has no less than 99.8% milkfat and no more than 0.10% moisture. With a minimum shelf life of 12 months the higher fat density of AMF means less storage space. Negligible lactose and casein concentrations also make it acceptable for most who have a milk allergy or those who are lactose intolerant.   

Anhydrous Butteroil

Anhydrous butteroil is also made by removing almost all moisture and nonfat solids from pasteurized cream or butter. The final product contains no less than 99.8% milkfat and no more than 0.10% moisture and has a minimum shelf life of 12 months.   

Butteroil

More similar to anhydrous butteroil than AMF, butteroil has a lower minimum threshold for allowable milkfat and allows for slightly more moisture. Also made from cream or butter, butteroil contains a minimum of 99.3% milkfat and no more than 0.20% moisture. It has a minimum shelf life of 12 months.